A medieval dessert for modern days! Posset is a medieval English drink made by curdling spiced boiled milk with ale or wine. The modern day version uses cream & lemon to set into a silky velvety custard

  • Cook time:
  • Prep time:
  • Serves: 2 people
  • Yields: 2 small ramekins
  • 1 cup heavy cream
  • 1/2 cup palm jaggery or regular jaggery
  • 1/4 cup confectioners (icing) sugar
  • 2 tablespoon water
  • 6-8 cardamom pods seeds powdered
  • 2 tablespoons fresh lemon juice

Combine the jaggery with 2 tablespoons of water and melt in a microwave till completely dissolved. Strain and set aside.


Heat the cream with the cardamom, and jaggery. Taste to determine sweetness & add the confectioners sugar, a tablespoon at a time to required sweetness. Stir to completely dissolve the sugar. allow the cream to come to a boil. Take care to ensure that it does not boil over.


Remove from heat and add lemon juice stirring the mixture. Allow to cool for 15 minutes.


Strain & pour into individual ramekins and allow to set in the refrigerator for at least 2 hours.
Garnish with pistachio shavings and serve chilled.

Recipe Reference

the recipe was inspired by a food52 entry

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By Niv Mani on Jul 2, 2011

Thanks Sangeeta! In fact I had some sitting in my fridge from Monday which tasted as good 4 days later! so the storage test has been done & validated!

By Sangeeta on Jul 2, 2011

Hi,Niv I made it today with regular jaggery,really very tasty and healthy too.Thx 4 shring such a delight:)